UCHD, Protecting Your Health.

 

Wednesday, 04 September 2013 20:31

Home Canning

Did you know  food safety recommendations change? 

         No one wants their doctor to write them a prescription from the 70's. Treatments for diseases such as diabetes and cancer have dramatically changed in the last forty years due to advances in science and technology.

Similarly, our knowledge of food safety has also advanced over the past few years. To be safe don’t use the same canning method your grandmother used.

  •  Always use current, up-to-date and scientifically tested canning techniques (outdated cookbooks and methods such as boiling or hot water canners can be deadly, since, they don’t protect against all foodborne illnesses)
  • Use pressure cookers with low-acid home canned foods to protect against botulism
  • High-acid foods such as fruits and tomatoes are safe to process in boiling water
  • Always inspect your jars before eating and never taste a jar’s contents to check for spoilage

 

Read below for more home canning food safety. 

You can also check out Home Food Preservation tips at the Ohio State University

 and http://ohioline.osu.edu/lines/food.html for additional fact sheets, cooking guides, and additional resources.

Published in Health
Tuesday, 03 September 2013 16:03

Food Safety

Food Safety is Important

 1 in 6  people gets food poisoning. CDC Vital Signs™:  www.cdc.gov/vitalsigns

Union County Health Department (UCHD) takes food safety seriously. The CDC estimates that each year, 1 in 6 Americans gets sick by eating or drinking contaminated foods or drinks. That adds up to 48 million people resulting in roughly 128,000 hospitalizations and 3,000 deaths from food poisoning, also called foodborne illnesses every year! The majority of foodborne illnesses are preventable and harmful effects range from flu-like symptoms to hospitalization or even death.

Click here for Food Safety for Operators

Here at Union County Health Department we work hard to prevent and respond to food safety issues. 

Because no one wants foodborne bacteria as a dinner guest!

 

Protect those you love by following safe food practices at home:

CLEAN, SEPARATE, COOK, and CHILL

FoodSafe Box

  

Foodsafety.gov logo for "Clean"CLEAN: Wash hands and surfaces often.

Illness-causing bacteria can survive in many places around your kitchen, including your hands, utensils, and cutting boards.

  • Wash hands the right way—for 20 seconds with soap and running water. Be sure to scrub the backs of your hands, between your fingers, and under your nails.
  • Wash surfaces and utensils after each use. Rinsing utensils, countertops, and cutting boards with water won’t do enough to stop bacteria from spreading. Clean utensils and small cutting boards with hot, soapy water. Clean surfaces and cutting boards with a bleach solution.
  • Wash fruits and veggies—but not meat, poultry, or eggs. Even if you plan to peel fruits and veggies, it’s important to wash them first because bacteria can spread from the outside to the inside as you cut or peel them.

 

  

Foodsafety.gov logo for "Separate"SEPARATE: Don't cross-contaminate.

Even after you’ve cleaned your hands and surfaces thoroughly, raw meat, poultry, seafood, and eggs can still spread illness-causing bacteria to ready-to-eat foods—unless you keep them separate.

 

 

Foodsafety.gov logo for "Cook"COOK: Cook to the right temperature.

While many people think they can tell when food is “done” simply by checking its color and texture, there’s no way to be sure it’s safe without following a few important but simple steps.

  • Use a food thermometer. Make sure food reaches its safe minimum cooking temperature. For example, internal temperatures should be 145°F for whole meats (allowing the meat to rest for 3 minutes before carving or eating), 160°F for ground meats, and 165°F for all poultry. Eggs should be cooked until the yolk is firm.
  • During meal times, while food is being served and eaten, keep it hot (at 140 ˚F or above). After meals are over, refrigerate leftover food quickly.
  • Microwave food thoroughly (to 165 ˚F). 
 

 

Foodsafety.gov logo for "Chill"CHILL: Refrigerate promptly.

Illness-causing bacteria can grow in many foods within two hours unless you refrigerate them. (During the summer heat, cut that time down to one hour.)

 

 
  

woman reporting foodborne illness on phoneREPORT: If you believe you or someone you know became ill from eating a certain food, please contact your local health department.

Health departments are an important part of the food safety system which rely on calls from concerned citizens. You can be an important part of discovering what foods made you and others sick.

  • If a public health official contacts you to find out more about an illness you had, your cooperation is important. Be willing to be interviewed about the foods you ate before you got sick; share your store receipts and give permission for stores to share the list of food you purchased from their store; and allow investigators to come to your home to collect any leftover food you may have.
  • In public health investigations, it can be as important to talk to healthy people as to ill people. Even if you are not ill, be willing to be interviewed about the foods you ate during a certain period of time.
  • REMEMBER: It's not usually the last meal you ate that made you sick. Foodborne pathogens usually require incubation times of 12-72 hours. 

For more information on preventing foodborne illnesses, please visit FoodSafety.gov, the federal gateway for food safety information.

Content provided by the CDC and FoodSafety.gov

 

 

*This September, UCHD is joining forces with forces with the National Restaurant Association, the Ad Council and the USDA's Food Safety and Inspection Service, in partnership with the FDA and CDC to increase awareness of food safety in both food service establishments and homes in Union County.

 Look out for promotional ads throughout the community targeting consumers and food operators to be mindful of safe food handling practices and procedures. Continue to check our website as we keep you updated on ways to reduce your family's risk of foodborne illness.

 

 

Who's at Risk for Foodborne Illness- Know who in your family has the greatest danger of foodborne illness and take extra precautions. 

Produce- An apple a day keeps the doctor away..." be mindful of safe food practices when you enjoy your favorite fruit or vegetable. 

Home Canning- Up to date procedures  to ensure a high-quality, safe product that you and your family can enjoy.

 

 

 

 

Published in Home
Saturday, 27 August 2011 23:15

Food

The Food Division of the Union County Health Department inspects restaurants, school cafeterias, grocery stores, mobile food units, and temporary food units.  If you have questions about a facility or would like to open your own facility, please call the Health Department at (937) 642-2053.

 September is National Food Safety Month

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      The Union County Health Department is joining forces with the National Restaurant Association as well as the Ad Council and the USDA’s Food Safety and Inspection Service, in partnership with the FDA and CDC to increase awareness of food safety in both food service establishments and homes in Union County. Each year, 1 in 6 Americans or gets sick by consuming contaminated foods or beverages with the majority of illnesses being preventable.  Foodborne illnesses can cause flu-like symptoms to hospitalization or even death. Here at UCHD we work hard to prevent and respond to food safety issues

 

        Our goal is to work together with you, the food operators, to decrease the rate of foodborne illness and the number of foodborne outbreaks in our backyard. We hope you join us by reinforcing safe food handling practices and procedures with your staff as well as taking advantage of the many educational opportunities available to you this month and throughout the year.

 

Remember food safety is about working together to keep everyone healthy and happy. We at UCHD want to collaborate and work with managers and operators for better results. ‘Cause no one wants foodborne bacteria as a dinner guest!  

 

 

*Food Safety Honor Roll check here for information on our new program encouraging/rewarding establishments that practice food safety and train employees in safe food handling and procedures.

 

*Need a license? Check here for information on how to apply and what is needed.

 

*Want to know what the rules are? Follow this link to find out along with other resources for food operators. 

 

 

 

Food Safety Classes- A classroom based education to teach those that work in the food service industry.  Several classes are available for both general food workers as well as those in management. For more information, click Food Safety Classes in the right-hand column..

In-Home/Cottage Foods - Home baked goods fall into these categories.  If you want to start a home-based bakery, click on the In-Home/Cottage Foods link in the right-hand column.

Restaurants/Retail Food Establishments - Restaurants are locations where food is served and consumed on the premise.  Retail Food Establishments are facilities where the food is purchased but then consumed off premise, such as a grocery store.  For more information about either, click on the Restaurant/Retail Establishment link in the right-hand column.

Mobile Food - The food trucks at fairs, festivals and other events are a mobile food unit.  They must follow the same rules as restaurants.  For more information about Mobile Food, click the link in the right-hand column.

Temporary Food - A concession unit that sells food on a temporary basis (no longer than 5 days).  This type of license is usually given to weekend and fundraising events in which hot or cold foods are served.  For more information, click Temporary Food in the right-hand column.

To view the latest inspection from Union County restaurants, click here.

To view the latest food recalls, visit the Ohio Department of Health webpage or the Ohio Department of Agriculture webpage.

Experienced a power outage or water interuption?
Take a moment to review the fact sheets and make sure you are still complying with the food regulations. 

icon Power Outage Instructions

icon Water Interruption Instructions

 

 

 

 

 

Published in Food